Deviled crab cake

Per 1 lb. crab:

1/3 small diced red, yellow, and green bell pepper

1/3 small dice red onion

1 clove smashed garlic

2 tablespoons lemon juice

2 tablespoons yellow mustard

2 dashes Tabasco

1 egg

¼ cup cream

¼ cup cracker meal

Check seasonings.

Gently combine ingredients in mixing bowl. Let stand 30 minutes in refrigerator for the cracker meal to bind. Roll in seasoned cracker meal and form into pucks. Pan fry in canola oil about 1/3 inch deep. Flip and finish in oven. 

1 red onion

1 of each color bell pepper

3 stalks celery

4 cloves garlic

2-3 lbs. tomatoes

2 bay leaves

2 table worchestershire sauce

4 dashes Tabasco

¼ cup brown sugar

fresh thyme

salt

 

Medium dice the onions, peppers, and celery, sauté in butter until just starting to break. Add garlic and sauté briefly. Fold in dice tomatoes, and rest of ingredients with 1 c water. Bring up to boil and let simmer 20-30 minutes. Puree half and return to batch. Check seasonings.

Serves 6

1 can backfin crabmeat – drained (1 lb. can)

½ small red onion – finely diced

3 each garlic cloves – mashed

3 tbsp. red bell pepper – finely diced

2 tbsp. chopped herbs (parsley, thyme, rosemary)

¼ cup mayo

2 tbsp. bread crumbs

kosher salt and pepper

extra virgin olive oil

½ cup mayo

3 tbsp. orange juice

pinch ground cayenne pepper

1. Place all the crab cake ingredients in a mixing bowl and mix well but gently as not to break up the crab meat too much. Season to taste.

2. Divide the mixture into six parts. Form portions into cakes.

3. Heat a sauté pan over medium heat and add a tbsp of olive oil to the pan. Place the cakes in the pan and turn the heat down to low for about a minute or so. Turn carefully and place the whole pan in the oven for about 5 or 6 minutes to heat through.

4. While the cakes are in the oven, make the aioli. Place all the ingredients in a small mixing bowl and mix thoroughly. Season to taste.

5. Remove the cakes from the oven and place on a bed of mixed greens and drizzle the aioli across and serve.